If you follow me on Instagram (ahem, obviously you do), you might have spotted the cheeky little 15 second video I posted last week.
It was a teaser for this. My easy peasy, cheesey quinoa risotto. The ultimate cheap and speedy friday night dinner!
Probably you aren’t spending your friday night indulging in some serious old lady behaviour, with hot chocolate, the box set of Sharpe and the easiest dish you can whip up (as I am) but you should certainly make it anyway. I’d say it is even dinner party appropriate. Just whack a few seared pieces of chicken on top to make it into a show stopper. You can find the method the perfect pan-fried chicken breast here
This recipe is as easy to make for one as it is for 4. So even if you are planning it as a solo supper, i’d recommend doubling up and keeping the leftovers for a lunchbox option.
Essentially it is a convenient, fridge-raid sort of dish. Most of the ingredients needed live in my cupboard. The herbs and the cheese on top vary depending on what I have been developing that week. Mint, parsley and chives with feta, goats cheese or parmesan are all great additions. So don’t worry if you haven’t got exactly what the recipe calls for.
Pea and Goats Cheese and Quinoa Risotto Recipe
To vamp it up a little (and make it look posh) I like to finish the dish with a drizzle of parsley oil. It is a great thing to keep in the fridge, to lively up daily dishes and makes great salad dressings. You can find the recipe for my coriander oil here, which you can swap out for parsley. If you try it out, do let me know waht you think by leaving my a comment below.
- 500ml/2 cups vegetable stock
- 175g/ 1 cup quinoa
- 100g/1 heaped cup frozen peas
- 1/2 lemon, juiced and 1 teaspoon of zest
- 2 spring onions, finely chopped
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1/4 cup crumbled goat cheese
- a small handful parsley leaves
- sea salt and freshly ground black pepper
- herb oil, to drizzle
Fry the garlic in a little olive oil, then add the quinoa and lower the heat, coating the quinoa grains in the oil. After 2 minutes, add the stock (or water and half a good quality stock cube) and cover the pan with a lid.
Let the quinoa simmer for 15-20 minutes, (until cooked, but retaining a little texture and bite) then add the peas. Simmer another 2-3 minutes, until the peas defrost and then remove from the heat.
When the quinoa is cooked, mix through the lemon juice, zest and 3/4 soft goats cheese and half the parsley. Season with salt and pepper to taste.
Divide the risotto into a serving plates and top with the remaining goats cheese, parsley leaves and finish with a drizzle of herb, or olive oil.